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- 1 whole chicken (approximately 4-5 lbs) - 2 tablespoons olive oil - 1 lemon, quartered - 1 orange, quartered - 1 head of garlic, halved horizontally - Fresh herbs (rosemary, thyme) - Kosher salt and pepper - Smoked paprika - 1 onion, quartered - 1 cup low-sodium chicken broth Gather these ingredients before you start. The whole chicken is the star of this dish. Choose one that is around 4 to 5 pounds for the best results. Olive oil adds moisture and flavor, creating a crispy skin. Citrus fruits like lemon and orange add brightness. Garlic infuses the chicken with savory notes. Fresh herbs enhance the taste and aroma. Kosher salt and pepper are essential for seasoning. Smoked paprika adds a unique depth of flavor. Onion serves as a flavorful bed for roasting and adds moisture. Finally, chicken broth keeps the meat juicy and creates a tasty sauce. With these simple ingredients, you can make a delicious meal that everyone will love! {{ingredient_image_2}} 1. Preheat your oven to 425°F (220°C). A hot oven gives you crispy skin. 2. Rinse the whole chicken under cold water. Pat it dry with paper towels. Drying helps the skin crisp up. 1. Drizzle 2 tablespoons of olive oil all over the chicken. Rub the oil into the skin for flavor. 2. Season the chicken well with kosher salt, pepper, and 1 teaspoon of smoked paprika. Don’t forget to season inside the cavity. 1. Stuff the chicken's cavity with the quartered lemon, orange, halved garlic, and herbs. This adds a burst of flavor. 2. Place quartered onion in a large roasting pan. This creates a bed for the chicken and adds more taste. 3. Set the chicken on top of the onion. Pour 1 cup of chicken broth around it. This keeps the chicken moist. 4. Roast the chicken for 1 hour to 1 hour and 15 minutes. Check that the internal temperature reaches 165°F (75°C). 1. Halfway through cooking, baste the chicken with pan juices. This keeps it juicy and adds flavor. 2. Use a meat thermometer to check the thickest part of the chicken. It should reach 165°F. 1. After cooking, let the chicken rest for 10-15 minutes. This lets the juices redistribute. 2. Carve the chicken carefully. Start with the legs, then slice the breast. Serve with pan juices for extra flavor. To get that golden, crispy skin, drying the chicken is key. After rinsing your chicken, use paper towels to pat it dry. Moisture makes the skin soggy, so this step is vital. Basting the chicken halfway through cooking helps too. Use a spoon to drizzle the pan juices over the skin. This adds flavor and helps keep the skin crispy. You can change the herbs for different tastes. Try using sage or dill for a new twist. Each herb brings its own flavor, making your chicken unique. Citrus fruits also offer variety. Instead of lemon and orange, use limes or grapefruits. Each citrus adds a different zest to the dish, enhancing the overall taste. Adjust cooking time based on the chicken’s size. A smaller chicken cooks faster, while a larger one needs more time. A good rule is 20 minutes per pound at 425°F. For larger chickens, check the internal temperature in the thickest part. Use a meat thermometer to ensure it reaches 165°F. This keeps the meat safe and juicy. For smaller chickens, start checking for doneness early. This helps avoid overcooking and makes sure your meal stays tender and tasty. Pro Tips Dry the Chicken: Patting the chicken dry with paper towels before seasoning helps achieve a crispy skin during roasting. Use Fresh Herbs: Fresh rosemary and thyme will provide a more vibrant flavor compared to dried herbs. Always opt for fresh when possible! Baste for Moisture: Basting the chicken halfway through cooking with the pan juices will enhance its flavor and keep the meat moist. Let It Rest: Allowing the chicken to rest after roasting helps the juices redistribute, ensuring each slice is tender and juicy. {{image_4}} You can change the herbs to fit your taste. Use sage for a warm flavor. Dill adds a fresh touch. Mix and match herbs to create your own blend. Consider thyme, oregano, or parsley for different tastes. Each herb brings a unique flavor to the chicken. Stuffing your chicken opens up a world of flavor. Instead of citrus, try apples for sweetness. You can also use carrots or celery for a savory twist. Experiment with nuts like walnuts or pecans for crunch. Each stuffing choice adds its own character to the dish. If you want a different cooking method, consider using a rotisserie. This method cooks the chicken evenly, giving it a nice, crispy skin. You can also use an Instant Pot for quick meals. Cook the chicken in the pot for about 30 minutes. This method keeps the meat juicy and tender. To keep your leftover chicken fresh, refrigerate it right away. The best practice is to put it in the fridge within two hours of cooking. Make sure to use airtight containers. This will help keep the meat moist. You can also wrap it tightly in plastic wrap or foil. Store it in the fridge for up to four days for best taste. If you want to save the chicken for longer, freezing is a great choice. First, let the chicken cool completely. Then, cut it into pieces for easier storage. Place the pieces in freezer bags or airtight containers. Squeeze out as much air as you can before sealing. This prevents freezer burn. When you're ready to eat it, thaw it in the fridge overnight. Reheat in the oven or microwave until it's hot throughout. Leftover chicken is super versatile. You can make tasty wraps with fresh veggies. It also works great in salads; just shred the meat and mix it in. If you're feeling cozy, use it in soups for a warm meal. The options are endless with leftover chicken! To cook a whole chicken, use the weight as your guide. A chicken that weighs 4-5 lbs should roast for 1 hour to 1 hour and 15 minutes. The key is to check the temperature. You want it to reach 165°F (75°C) in the thickest part, usually the thigh. For larger chickens, add about 15-20 minutes for every extra pound. To keep your chicken juicy, start by rinsing and drying it well. The dry skin helps create a crispy texture. Use olive oil to coat the chicken evenly. Season it generously with salt, pepper, and smoked paprika. Stuff the cavity with lemon, orange, garlic, and herbs. This adds moisture and flavor. Also, remember to baste the chicken halfway through cooking to keep it moist. Yes, you can prep this recipe ahead of time. Rinse and dry the chicken, then season it. You can stuff it with fruits and herbs and place it in the fridge. Just cover it with plastic wrap. When you're ready, take it out and let it sit for about 30 minutes before cooking. This helps the chicken cook evenly. Roasted chicken pairs well with many sides. Some good options are: - Garlic mashed potatoes - Steamed green beans - Roasted carrots - A fresh garden salad - Creamy coleslaw These sides complement the flavors of the chicken and make a complete meal. Enjoy! Roasting a whole chicken is simple and rewarding. Start with quality ingredients like herbs and citrus. Follow the steps to season, stuff, and roast your chicken perfectly. Remember, resting the chicken enhances its juiciness. Use your leftovers in wraps or salads for easy meals. Explore flavor variations to keep things fresh and exciting. Enjoy your delicious creation and share it with loved ones. You have all the tools to make a tasty meal that impresses!

Savory Herb & Citrus Whole Roasted Chicken

A delicious whole roasted chicken infused with citrus and herbs for a flavorful meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 whole chicken (approximately 4-5 lbs)
  • 2 tablespoons olive oil
  • 1 whole lemon, quartered
  • 1 whole orange, quartered
  • 1 head garlic, halved horizontally
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • to taste Kosher salt and freshly ground pepper
  • 1 teaspoon smoked paprika
  • 1 whole onion, quartered
  • 1 cup low-sodium chicken broth

Instructions
 

  • Preheat your oven to 425°F (220°C) to ensure it’s hot enough for a crispy skin.
  • Rinse the whole chicken under cold running water and pat it thoroughly dry using paper towels; this helps achieve a crispier skin.
  • In a small bowl, drizzle the chicken all over with olive oil, making sure to rub it evenly into the skin for a flavorful crust.
  • Generously season the entire chicken with kosher salt, freshly ground pepper, and smoked paprika. Be sure to season inside the cavity as well for maximum flavor.
  • Stuff the cavity of the chicken with the lemon quarters, orange quarters, halved garlic, and the sprigs of rosemary and thyme—this will infuse the meat with aromatic flavors as it roasts.
  • Create a bed for the chicken by placing the quartered onion in the bottom of a large roasting pan. This adds flavor and keeps the chicken elevated for even cooking.
  • Place the seasoned chicken on top of the onion in the roasting pan. Pour the chicken broth around the chicken; this will keep it moist during roasting and create a savory base for the gravy.
  • Roast the chicken in the preheated oven for 1 hour to 1 hour and 15 minutes, or until the internal temperature in the thickest part reaches 165°F (75°C). Halfway through the cooking process, baste the chicken with the pan juices to enhance its flavor and keep it succulent.
  • Once the chicken is fully cooked, carefully remove it from the oven and let it rest on a cutting board for 10-15 minutes before carving to allow the juices to redistribute and ensure tender meat.
  • Serve the chicken with drizzles of the flavorful pan juices over the top, and pair it with your favorite sides. Enjoy your delicious Savory Herb & Citrus Whole Roasted Chicken!

Notes

Let the chicken rest before carving for juicier meat.
Keyword chicken, citrus, herbs, roasted